Recipe of the Week - Baked Parmesan Zucchini Chips

This recipe is simple and delicious and one of those 'tweakable' wonders that make you feel like a super chef instead of a tired mama... who most likely has some kind of food item or spit up in her hair. Plus, if you have a picky eater who has developed a fear of all things GREEN, getting a taste of these bad boys just might help give them the boost they need to be lean mean green eating machines! I give you the tasty and crispy, Parmesan Zucchini Chips.

To be honest with you I don't remember where the original recipe came from, but I DO remember tweaking a few things here and there so I snagged a basic one off of Food Network as a base to run off of. Instead of blabbing on and on about each step... which wouldn't take that long considering it's an incredibly easy recipe... I figured it would be more entertaining and MOUTH WATERING if I walked you step by step with photos of how it went down in my kitchen.

Step 1, of course, is to preheat your oven. Crank it up to 450 degrees if you please, and continue on to step 2: gathering your ingredients. (see Food Network link for measurements - but DON'T FORGET this is almost fail-safe when it comes to tweaking things to make it your own so have fun!)

parmesan zucchini chip ingredients

MY ingredients included: parmesan cheese Italian breadcrumbs salt pepper garlic powder paprika 1 egg yolk water zucchini

Slice the zucchini into 1/4" thick rounds. The thinner the slice the crispier the chip. I've never been a very meticulous slicer so you should know that even the thicker pieces turned out great, with a soft center and yummy crunchy crust!

zucchini slices


In a small bowl, combine egg yolk and water as a pre-seasoning bath for your zucc. In a separate bowl, combine your spices, breadcrumbs, and cheese.

parmesan mixture

Dip each slice of zucchini into the egg wash and then coat with cheese mixture on both sides. Lay slices on a foiled and greased baking sheet, making sure they are laying flat.

Parmesan Zucchini Chips

As a side note, I ended up sprinkling and pressing some of the larger pieces of Parmesan onto the tops of the zucchini for added flavor and because cheese is kind of the best thing in the world. TOTALLY up to you.

Next BAKE the chips for 25-30 minutes, turning 1/2 way through with a spatula to make sure the bottom sides gets nice and crispy.

Parmesan Zucchini Chips

FINALLY you can enjoy the crispy, cheesy, deliciousness of these bite-sized veggie chips. WOW your kids with your amazing cooking skills and watch their adorable little faces as they realize they actually LIKE this mysterious green food. Then, pat yourself on the back and add this recipe to your stack of go-to options for any night of the week!

What did I tell you, simple and delicious! I won't ramble on any longer, but instead let you get right into the recipe! So, in the words of Julia Child... Bon Appetit!